Dried Beans: If you use dried chickpeas, cover them in water and soak them overnight. In the morning drain and transfer them to the chicken stock. Make sure the stock covers the beans by at least 3 cm and add a pinch of red chili and cook until tender.
Canned Beans: If you use canned beans, fully rinse them and then transfer them to the chicken stock. Make sure the stock is covering the beans by at least 3 cm, and add a pinch of red chili. Bring to a simmer before you sweat the following items down:
Extra virgin olive oil
2 Shallots, finely chopped
2 Leeks, cut into 1 cm pieces
2 Small fennel bulbs, cut into 1 cm pieces
Sea Salt and Pepper
In a separate large, heavy pan, heat a little olive oil and sweat the shallots, leeks, and fennel until soft. Season with salt and pepper.
Once they soften, add them to the chicken stock and beans and simmer for 5 minutes.
Put aside about 1/4 to 1/3 of the mixture and then run the rest through a blender. Once it is liquefied, add back the amount you set aside.
Warm up, drizzle with olive and serve.
Note: sometimes, I cook up bacon and add it in right before serving... everything is better with bacon.